Chocolate brownies, low cal

Preheat oven to 350°F (175°C) and line a small baking pan with parchment paper.

Chop the semisweet chocolate into small pieces and place in a heatproof bowl with the hot water, stirring until the chocolate melts completely and the mixture is smooth.

In a separate bowl, whisk the 4 egg whites until soft peaks form, then gradually add the sugar while continuing to whisk until stiff peaks form and the mixture is glossy.

Cool the chocolate mixture for 2 minutes, then gently fold in the whisked egg whites and vanilla extract until just combined.

In another bowl, whisk together the flour, baking powder, and salt, then fold this dry mixture into the chocolate mixture until no dry streaks remain.

Pour the batter into the prepared pan and smooth the top evenly.

Bake for 20–25 minutes until a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Once cooled, dust lightly with icing sugar and cut into 4 equal portions to serve.